Edimble product and method of making the same



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Nom Anla-1.137, SehllimlzztThellmentinvmthnrellestnanediblellnductandtothemethodotraklngthenmeandmoreplrticularlyitrehtestoanovelfoodoreonfectiona'yprndwtchancrhedbyaduntaseonspropertiesashereinatter Thepresentapplimaemnuatninpargnt apliitlmserialmmmled'l, 196m'Oneobiectofthepnsmtinvmmktoprovldeafood..medkzlmlpmductcontainingsugarandarelatlvelyhishenntmtofediblefatandwminspiteofthellighfat contat, will withstand, withoutmelting. any temperatureunderdimatizndi- Bmslnanypartofthewnrld.

Anotherobjectistopmvldeafoodoromfeetionnyproductwhimalthnughmmneetedbydryheahwilldisdvenrmadilyinthepresemeofwammotureandwhidrgthuefnreavanahlefeangpmposesandforhmneandeommercialuseinthepruductinnofother ediblelloducts.

Afnrtherobjectoftheinvenonlstopruvldeanedlemodllctcontainingamlavelyhighfat contentandwhichexllentkeelngcuralihes,hmhnularitiveva1ue,amlsuper'iornnlala-v ability.

Other objects, including the provision of a novelandmethodbywhichtheproduetoftheinventionmaybem'odueed,wllbefranaoonsideramof'lhepmduetofthepresentinvenonenmprises edible fat, sugar, and ediblenonle powderedmaterlandinoneoftheprefened ts,itelmprisescowahutter,eowapowdenand sugar-,thersttwo namaingredientsbeingprodedbyehoeolaeliqunridesred. Aswllherenafterbe thethreehasic ts, namely,theedihle fat,the sugar, and the powdered material, aretinthepmdnctinadenteandwrrelated relannshipandihefatntentisrelavelyhigh,thatisatlenst1556andpreferahlyatlst%basedcnihetotalweightofthethreebas'cingredenk.

ore,",food and confectionery productsuttheusualwpecuntainingsuehammmtsnfedlhlefatandsllsarhavemeltedattempenturesinthehopicsandduringthesummer'inthetempuateaonesandforthisreasnntheirshipmentandstmgeinsnehplaeesorat suchtimeshavebeenverylimited.Asstated aboveinennneemwithxeobjemihexx'oduct 2oontmtdsnntmeltatanytenpenhlrewhieh lsenmunteredunder-cllmaemampartnfthewld. Infanttheproductdnnotmeltifsubjecttohighandevmtummlmefmmewrappedinpmof IS cellophane. .and to'wld with asurame that, re-

folebereadilyeamm'lnaddedwarm ntertofmapalatahledrmkartoprwidea syrupwhich may be in bakeries. soda fountainaorfortheatingorotcm- HI'Theamormtofwaterpresentatthetimeofheatngmaybesucienttodissdvehesugaratthe elevated temperature;V but insumcient tomantamthemajnrporlzimdfhesugarinsolutionatronmtempemtlrre.Howeveninthepmfm enl mui-H an em 0f Water is uw! and removal of theexcess water by evapnraon dm'ngtheheatingand/m'eodingisreliedupontoredutheamountthereofininthemixhxre tothepointwhereatleastthemajorportion othesugarwillbeatrmmtemperap ture. Therefore, inamordanee with the invenimmstalsotmgararefmedinthenresenmmmspeafitshighfat oftheedihlefatandpowdaedmaterialandthe v cod liveroil.

term co-formed describes such a product. These conditions must beobserved in order t obtain a product of the desirable'propertiesdescribed above. 4It will therefore be seen that the product comprises,in addition to the edible fat and non-crystallizable powdered material,sugar crystallized in the presence of the other two materials. A studyof the products of the present invention indicates that the ingredients.or at least a portion thereof, exist as a gel or new compound made up ofsome or all of the ingredients in contradistinction to the previouslyavailable chocolate products. While the invention is not to be limitedto any particular theory, it is believed that this difference in thecombination of the ingredients of the product accounts for thedifference in the properties of the product of the present invention ascompared to the properties of prior chocolate products.

Referring to the relationship between the three basic ingredients, basedon the combined weight of the three basic ingredients, the fat ispresent in an amount between and 38%; the sugar, at least a majorportion of which is sugar crystallized in the presence of the edible fatand edible non-crystallizable powdered material, is present in an amountbetween 35% and 70%; the ratio of sugar to fat is greater than 1 to 1;the total of the fat and sugar does not exceed 95 and the balance of thetotal of the three basic ingredients is made up of thenon-crystallizable powdered material. In the preferred embodiment, theamount of water in the food product will be controlled so thatsubstantially all of the sugar will be sugar crystallized in thepresence of the other two basic ingredients. Advantageously, the fat ispresent in an amount between 25% and 35%; the sugar is present in anamount between 40% and 60%; the ratio of sugar to fat is above 7 to 5;the total of the fat and sugar does not exceed 90%; and the balance ofthe three basic ingredients is made up by the non-crystallizablepowdered material. Referring to the ratios of sugar to fat, the ratiosgiven, as indicated, are minima and the amount of sugar present may ofcourse,be any amount greater than these ratios, provided it does notexceed the maximum figure of about 70%. The water content of thefinished product will be sufliciently low so that at least a majorportion and preferably substantially all of the sugar will becrystallized at room temperature. Generally, the amount of Water willnot exceed 10% of the total weight of the product and is advantageouslyless'than 7% and may be as low as desired, although when the productcontains milk powder, the water content will advantageously not be below4%.

The edible fat may be any edible fat or oil such as cod liver oil,butter fat, lard, olive oil, cotton seed oil, peanut oil, mineral oil,and the like but since a chocolate product is particularly advantageous,the use of cocoa butter as the edible fat is preferred. However, ahighly nutritious as `well as palatable medicinal product may beprepared in which all or some of the edible fat is Furthermore, inaccordance with the present invention various mineral oil combinationsmay make up all or a part of the edible fat component of the product toprovide highly palatable medicinal preparations. The sugar may be anyone of the various crystallizable sugars, for example sucrose, maltose,dextrose, and the like. The powdered material may be anynoncrystallizable edible material and is advantageously cocoa powderand/or milk powder but it may be tri-calcium phosphate, flour, starch.or the like. Obviously, various mixtures of the edible fats, of thesugars, and of thepowdered materials may be used, if desired.

Where a chocolate product is desirable, the cocoa butter and the cocoapowder may be provided by a single material, namely the solid materialknown as chocolate liquor which usually contains about 52% to 54% cocoabutter, the balance being cocoa powder. When a material containing boththe fat and the powdered material such as chocolate liquor or milkpowder, is present, the fat in the material is considered in determiningthe total fat content and the ratio of fat to sugar.

In addition to the three basic materials, the composition may containother additives such as flavoring materials, for example vanilla,peppermint, spices, and salt, coloring material, and vitamin and/ormineral concentrates.

In preparing the products of the invention, the solid ingredients andthe water or milk are mixed together, suilicient water being furnishedby water itself or by milk to dissolve at least the major portion of thesugar at the temperature of heating. While as stated, milk may beemployed to provide the powdered material and a small amount of fat, theuse of powdered milk is preferred, and hereinafter reference will bemade to the addition and removal of water, although it is to beunderstood that milk may be used in place of or in addition to the waterif desired. The mixture is then heated, preferably to at least 150 F. todissolve at least the major portion of the sugar, and when excess wateris present, to remove suilicient water so that a product containing atleast the major portion of the sugar in crystalline form and having thedesired low water content is obtained. A large excess of water in themixture heated, is not objectionable except that its evaporationrepresents a loss of heat and time and therefore, usually about 12% to20% water based on the other ingredients will be used in the preparationof the product with the removal of suicient water during the heatingand/or cooling to provide the co-formed mixture described, althoughlesser or greater amounts may be used if desired.

While various methods may be employed, the preferred practice is to mixintimately the solid ingredients in the absence of any liquid and thento add the required amount of water thereto. The mixing of the solidingredients may be accomplished in any desired manner, for example bythe use of the standard equipment available in a plant producingchocolate products. As is customary in such practice, the mixing isadvantageously conducted at an elevated temperature, for example at atemperature between F. and

190 F. After the mixing, the water may be added to the mass. A verydesirable product for admixture with the water is obtained if theingredients after thorough mixing are refined in accordance withstandard procedure in the manufacture of sweet or sweet milk chocolate.Such refining is accomplished by passing the intimately mixed productthrough steel rollers which compress the mass to various degrees offlneness. such equipment being known as a rener.

As stated, the mixture of the ingredients and water is heated usually toa temperature of at least F. to dissolve at least the major portion ofthe sugar and to reduce the water content if necessary. When the productdoes not contain milk solids, the upper temperature is not critianna:

cal. For example, it may be 240 F. or higher and may be above thecarmelization point of the sugar. The temperature, however, will not besufficiently high to char or render the sugar noncrystallizable. Whenmilk powder is present, the temperature employed will not be suiiicientto aect the milk powder deleteriously.

The product after the heating of the mixture as described, may be pouredinto forms and cooled. When a food or confection is desired, it is agood procedure to press the product while plastic and cut the productinto suitable sizes or shapes or the product while still plastic may beextruded or formed in other ways. When a. product which is to beconverted into a syrup by the user thereof is to be prepared, it will bedesirable to subdivide the solidified product and to subject thesubdivided material to a further dehydration step to reduce the moisturecontent still further, for instance to less than 2%.

In the preferred vchocolate products of the invention, the three basicingredients are present as follows: edible fat is present in an amountbetween about 28% to 33%; sugar is present in an amount between about46% to 55%; the ratio of sugar to fat is greater than about 7 to 5; thetotal of the fat and sugar does not exceed about 88%; and the balance ofthe total of the said three ingredients is the non-crystallizablepowdered material. The now preferred products comprise as three basicingredients the following: (a) cocoa butter, cocoa powder, and sugar;(b) cocoa butter, cocoa powder, whole or skimmed milk solids, and sugar;and (c) cocoa butter, whole or skimmed milk solids, and sugar; in thepreferred medicinal products of the invention, i. e. .where cod liveroil or mineral oil make up all or a portion of the edible fat content,the edible fat content is generally somewhat lower than the preferredamounts for the chocolate products, for example from 20% to 30%. Adesirable product is obtained using cod liver oil, skimmed milk solids,or tri-calcium phosphate, and sugar. When the product contains bothcocoa butter and cocoa powder, these may be furnished in whole or inpart by chocolate liquor.

The following examples illustrate, but are not intended to limit in anyway, the present invention.

Example I 100 parts of granulated sugar are poured into 100 parts ofmolten chocolate liquor with constant stirring. Approximately based onthe weight of the chocolate liquor-sugar mixture, of water is thenadded. The resulting mixture is continually stirred until homogeneousand heated to 215 F. until the moisture content is reduced to 10%. Thetemperature is gradually lowered during which time the moisture contentis further reduced to 6%. The product is ground and allowed to dry untilthe moisture content is 2%. The resulting powder will not melt at dryelevated temperatures and may be kept ver long periods withoutdeterioration. Since it is a solid, it m'ay be transported-more easilyand cheaply than the liquid syrups now available and may be readilyconverted into a syrup by the addition of warm or hot water. The productis particularly advantageous for use in the production of chocolatesyrup for the soda fountain, bakery, or ice cream F trade, or forcoating or enrobing, etc. The resulting syrup readily mixes with coldliquids such as milk, water, and the like. In the production of icecream by the useof the product, the syrup provides a higher cocoa buttercontent than has usually been available in products of this type and forthis reason a saving of butter fat,.which is usually more expensive thancocoa butter, vis provided. In the use of the syrup in the coating orenrobing of confections, the usual procedure is followed except thatinstead of chilling the coated product as is now the practice, thecoated product may be dried by any desired means, using an elevatedtemperature, if advantageous.

Example II 26 parts of cocoa butter are added with stirring to 12 partsof melted free flowing chocolate liquor. 17 parts of skimmed milk powderfollowed by 45 parts of sugar are added and thoroughly mixed in. Theresulting mixture is stirred until homogeneous. 15%, based on the totalweight'of the above ingredients, of water is added to the mixture withstirring, and the mixture is heated to 200 F. and stirred until themoisture content is reduced to 10%. The temperature is graduallyreduced, while stirring, until the moisture content reaches 8%. Themixture is removed from the pan and allowed to cool during which timethe moisture content further decre'ases to 6%. The product is of thesweet chocolate type and may be cut or extruded into the desired sizesand shapes.

Example III Escample IV parts of cocoa butter, 48 parts of skimmed milkpowder, 100 parts of sugar and 15% of water based on the combined weightof the cocoa butter, milk powder and sugar, are treated in the samemanner as in Example II, the water content being reduced to less than10%. In place of the skimmed milk powder, 40 parts of whole milk powdermay be employed, in which case the fat content of the product is in theneighborhood of 30%.

Example V To 25 parts of cod liver oil 'are added, with stirring, 25parts of skimmed milk powder. 50 parts of sugar are then added and theresulting mass well mixed. 20 parts of water are added with stirring,and the resulting mixture is heated to 180 F. until the moisture contentis reduced to 10%. The temperature of the mass is reduced to F. duringwhich time the moisture content is decreased to 6%. The material ispoured and allowed to cool. The resulting product is a highly palatablemedicinal food which will not melt at elevated temperatures but which iseasily dispersed in warm moisture. Instead of using powdered milk,tri-calcium phosphate may-make up all or a part of thenon-crystallizable powdered material.

Considerable modification is possible in the composition of theproducts, as well as the method of producing the product, withoutdeparting from the essential features of the invention.,

I claim:

1. The process of preparing a solid edible product of comparatively highfat content characterized by its ability to withstand dry heat withoutmelting, which comprises heating a. mixture of edible fat, and ediblenon-crystallizable powdered material, sugar, and water together, the fatbeing present in an amount between and 38%, the sugar being present inan amount between-35% and 70%, the ratio of sugar to fat -being greaterthan 1 to 1, the total of the fat andthe sugar not exceeding 95%, theamounts being based on the combined weight of the edible fat, ediblenon-crystallizable material and sugar, the balance of the total of saidthree ingredients being said powdered material and the water contentbeing sufllcient to dissolve at least the major portion of the sugar atth temperature of heating, controlling the water content to render atleast the major portion of said sugar in said product crystalline atroom temperature, and solidifying said product to crystallize sugar inthe presence of said fat and edible non-crystallizable materialproviding a. co-formed mixture of crystallized sugar, fat and ediblenon-crystallizable material.

2. The process of preparing a solid edible prod- I uct of comparativelyhigh fat content characterized by its ability to withstand dry heatwithout melting, which comprises mixing together edible fat, an ediblenon-crystallizable powdered material, and sugar, the fat being presentin an amount between 15% and 38%, the sugar being present in an amountbetween 35% and 70%, the ratio of sugar to fat being greater than 1 to1, the total of the fat and the sugar not exceeding 95%, the amountsbeing based on the combined weight of the edible fat, ediblenoncrystallizable material and sugar, and the balance of the total saidthree ingredients being the said powdered material; mixing said mixturewith sulcient water to dissolve at least the major portion of saidsugar, heating said aqueous mixture to an elevated temperature to reducethe water content thereof to render at least the major portion of saidsugar in said product crystalline at room temperature, and solidifyingsaid product to crystallize sugar in the presence of said fat and ediblenon-crystallizable material pro- 8 viding a co-formed mixture ofcrystallized sugar, fat and edible non-crystallizable material.

3. The process of claim-2 wherein the aqueous mixture is heated to atleast 150 F. and wherein the water content is reduced to less than 10%.

4. The process of claim 2 wherein the edible fat is present in an amountbetween 25% and wherein the sugar is present in an amount between and60%, wherein the ratio of sugar to fat is greater than 7 to 5, whereinthe total of the fat and sugar does not exceed wherein the moisturecontent is reduced to less than 7%, and wherein at least a portion ofthe edible fat is cocoa butter.

5. The process of claim 2 wherein at least a portion of the edible fatis mineral oil, and wherein the water content is reduced to below 7%.

6. The process of claim 2 wherein at least a portion of the edible fatis cod liver oil, and wherein the water content is reduced to below 7 7.The process of claim 2 wherein at least a portion of the edible fat iscocoa butter.

8. The solid edible co-formed mixture prepared in accordance with claim2.

9. The solid edible co-formed mixture prepared in accordance with claim5.

10. The solid edible co-formed mixture prepared in accordance with claim6.

11. The solid edible co-forrned mixture prepared in accordance withclaim 7.

HARRY LATANER.

REFERENCES CITED The following references are of record in the ille ofthis patent:

UNITED STATES lPATENTS Number Name Date 1,415,137 Anderson May 9, 19222,103,612 Clayton Dec. 28, 1937 2,176,086 Logan Oct. 17, 1939 2,188,489Veatch Jan. 30, 1940 2,384,077 Crosley Sept. 4, 1945 2,399,195 BodenheimApr. 30, 1946 OTHER REFERENCES Ser. No. 386,189, Uyrop (A. P. C.),published May 4, 1943.

